Mini Baked Cheesecake

Mini Baked Cheesecake – Make 10
(Recipe from Exclusively Food)

Source : Kwanster


150g Nice biscuits (we use Arnott’s brand)
70g butter, melted

250g cream cheese, softened
75g (1/3 cup) caster sugar (superfine sugar)
1 large egg (we use eggs with a minimum weight of 59g)
20ml (1 tablespoon) lemon juice
100ml (5 tablespoons) thickened cream (about 35 percent fat)


Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced).Line 10 holes of a muffin pan muffin cases.
Finely crush biscuits in a food processor or blender. Then mix crushed biscuits with melted butter.
Divide biscuit mixture evenly among cases (about one firmly packed tablespoon of biscuit mixture per case). Firmly press mixture down with the back of a teaspoon until smooth. Set bases aside while making the filling.
Beat cream cheese and caster sugar in an electric mixer or food processor. Stop the machine a couple of times to scrape down the sides and base of the bowl. When the mixture is completely smooth and creamy, add egg and beat until combined. Add lemon juice and cream and beat until well combined. Divide mixture evenly among cases.
Bake cheesecakes for 17-20 minutes. Remove from oven and allow to cool in pan for 30 minutes.
Remove cheesecakes from pan, place in an airtight container and refrigerate for 2-4 hours or overnight. Cheesecakes are ready to serve when they are cold and set. Remove cases before serving.


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